Not-So-Virgin Olive Oil Bloody Mary

By Ellis Carriero



"Great olive oils don't only belong in the kitchen or on a dining table! I brought Olio Piro. to my bar for a gourmet take on a classical cocktail"

- Elis 


 Piro.'s Bloody Mary


90 ml homemade Bloody Mary Mix* (recipe below)
1 Tbsp Piro. Olive Oil
1 Tbsp aceto bonini balsamico 
50 ml top shelf vodka 1/2 tsp. vanilla extract
15 ml fresh lemon juice



*Bloody Mary Mix

5 pounds tomatoes 
2 tablespoons Piro. olive oil l1 Tbsp aceto bonini balsamico 
1 tablespoon tomato paste 

1 garlic clove, halved  50 ml top shelf vodka 1/2 tsp. vanilla extract
1 basil sprig  
1 bay leaf 
1/4 cup grated Grana Padang cheese 
1/2 stack of celery  
3 dash tabasco 
7 dash Worcestershire sauce   

Cut tomatoes in half, remove seeds, grate tomato flesh. You should get about 4 cups of pulp.

Bring tomato pulp to a boil with salt, olive oil, tomato paste, garlic, basil and bay leaf.

Simmer for 10 to 15 minutes. Should reduce to 2 1/2 cups.

Let cool and add Grana Padang cheese, celery , tabasco and Worcestershire sauce. 

Blend in blender



Put the Bloody Mary mix, Olio Piro, Balsamico Bonini, vodka and lemon juice  in a shaker with ice and mix with the throwing technique.

Strain in a glass with ice and garnish with fresh celery, tomatoes and a crispy basil.









Elis Carriero is a professional and passionate bartender from Italy. In Miami from more than10 years, he is the manager of Esotico Miami.
His edge? He tell stories through taste... He will give you a smile and imprint into your mind the memory of his cocktail. 

 Elis Carriero in Instagram : @eliscarriero






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